Is Carbon Used in Food? Understanding Its Roles and Safety

November 15, 2025 •

4 min read

Approximately 18% of the human body is carbon, a fundamental element that is consumed daily through carbohydrates, proteins, and fats. Beyond its nutritional role, certain forms of pure carbon are deliberately used in the food industry for various processing and coloring applications.

Quick Summary

Carbon exists in food as a basic building block of life and is also intentionally added in specific forms. Food-grade activated carbon and carbon dioxide are used for purification, preservation, and coloring, with their applications being distinct from the carbon found naturally in organic food sources.

Key Points

Inherent Nutritional Carbon: All organic foods contain carbon as the fundamental building block of carbohydrates, proteins, and fats, which the body uses for energy and cellular function.
Functional Food Additive: Activated carbon, a highly porous processed form, is added to food and beverages for its ability to adsorb impurities, remove colors and odors, and act as a black food colorant (E153).
Preservative and Texture Agent: Carbon dioxide (CO2) is widely used to carbonate drinks and preserve packaged foods by inhibiting microbial growth and controlling ripening in Modified Atmosphere Packaging (MAP).
Risk of Nutrient and Medication Binding: Food-grade activated charcoal is not absorbed by the body but can bind indiscriminately to beneficial nutrients and medications, reducing their effectiveness.
Strict Regulation for Safety: To ensure safety, any charcoal used in food products must be specifically food-grade (e.g., E153) and free from the toxic contaminants found in non-edible charcoal.

Carbon: The Building Block of Life in Your Diet

Carbon is an element so central to life that it forms the backbone of all organic molecules, including those that make up our food. We don't "eat carbon" in its pure, elemental state like a diamond or charcoal briquette, but rather consume it within complex organic compounds.

For example, every time you eat sugar, grains, or a vegetable, you are consuming carbohydrates, which are composed of carbon, hydrogen, and oxygen atoms. The proteins in meat and legumes, and the lipids (fats) in oils and dairy products, are also carbon-based molecules. Your body then processes this carbon to produce energy through cellular respiration and to build new cells and tissues.

The Direct Use of Processed Carbon in Food

While carbon is naturally integrated into all organic food, specific forms are added during industrial food processing for their functional properties. The most prominent example is activated carbon, a fine black powder produced by heating carbon-rich materials like coconut shells or wood to high temperatures. This "activation" process creates a vast network of pores, giving it a massive surface area that can adsorb, or trap, other molecules.

Uses of Activated Carbon in Food Production

Activated carbon is not added for nutritional value but for its powerful purifying abilities. It is widely used for decolorization, deodorization, and general purification of various food products.

Sugar Refining: Activated carbon is used extensively to remove unwanted color pigments from liquid sugar solutions, resulting in the clear, colorless sugar we use.
Edible Oils and Fats: It removes pigments, off-flavors, and harmful contaminants like polycyclic aromatic hydrocarbons (PAHs) from vegetable and fish oils.
Beverages: Used to clarify wine, remove unpleasant odors from fruit juice, and even decaffeinate coffee and tea.
As a Food Colorant: A food-grade form, known as vegetable carbon (E153 in Europe), is used to impart a dramatic black color to food items like black ice cream, bread, and pastries.

Carbon in Food Preservation: Carbon Dioxide

Carbon dioxide (CO2), a gaseous compound of carbon, is another carbon-based substance used extensively in the food industry, especially for preservation and quality control.

Roles of CO2 in Food

Carbonation: CO2 is the gas responsible for the fizzy sensation in soft drinks, beer, and sparkling wines.
Modified Atmosphere Packaging (MAP): In MAP, food products are packaged in an atmosphere with altered gas concentrations. Increasing CO2 levels inhibits the growth of microorganisms and slows down spoilage, extending the shelf life of fresh produce, meats, and baked goods.
Freezing: Solid CO2, or dry ice, is used as a refrigerant for chilling, freezing, and transporting food products.

Is Carbon Used in Food? A Comparative Overview


Aspect	Nutritional Carbon (Organic)	Added Carbon (Activated Carbon / E153)	Gaseous Carbon (Carbon Dioxide)
Source	Plants and animals	Coconut shells, wood, coal	Fermentation, industrial production
Purpose	Energy production, building body tissues	Purification, decolorization, coloring	Carbonation, preservation, chilling
Form	Part of complex molecules (carbs, proteins)	Highly porous black powder	Gas, sometimes solid (dry ice)
Safety	Essential for life	Must be food-grade; can bind to medications	Safe as a food additive in regulated amounts
Body Absorption	Absorbed and metabolized by the body	Not absorbed; passes through the digestive tract	Absorbed and processed by the body

Potential Risks and Safety Precautions

While the nutritional carbon in our food is essential, and industrial uses of carbon are generally regulated, there are some important safety considerations, particularly with activated carbon.

Interference with Nutrients: Activated carbon's strong adsorptive properties mean it can bind to beneficial vitamins, minerals, and antioxidants in your food, potentially reducing their absorption.
Medication Interactions: It can also interfere with medications, including birth control pills, antidepressants, and other drugs, making them less effective.
FDA and Regulatory Concerns: The US Food and Drug Administration (FDA) has not generally recognized charcoal as safe (GRAS) for direct addition to food, with regulatory authorities like the Association of Food and Drug Officials (AFDO) raising concerns about its use in trendy food products.
Contaminants: Non-food-grade charcoal can contain toxic impurities, heavy metals, or residual plastics. Always ensure any charcoal-containing food uses a certified food-grade product.
Digestive Issues: Regular or excessive intake can lead to constipation or black stools, and in rare cases, bowel blockages.

Conclusion

In summary, carbon is an indispensable component of our food supply. We consume it every day as the foundational element of life-sustaining macronutrients like carbohydrates and fats. Additionally, the food industry employs processed forms, such as activated carbon for purification and E153 for coloring, and gaseous carbon dioxide for preservation and texture. While industrial uses are valuable, consumers should be aware of potential issues, particularly the indiscriminate binding of nutrients and medications by activated carbon. Always check that any activated carbon used in food is food-grade and consume in moderation.

Citations

Activated Carbon in Food and Beverage Industry. SBS Philippines Corporation.
Activated Carbon in the Food Industry - Chiemivall.
Carbon Sources and Sinks - National Geographic Education.
Activated Charcoal - Uses, Side Effects, and More - WebMD.
Activated Charcoal: Health Benefits, Side Effects, Uses, ... - RxList.
Carbon Definition, Function & Importance - Lesson - Study.com.
What Are the Key Functions of Carbohydrates? - Healthline.
Food Carbon Footprint | Tips to Cut Emissions | CarbonCloud.

Frequently Asked Questions

Not all forms of carbon are safe to consume. While the organic carbon in carbohydrates, proteins, and fats is essential, industrial or non-food-grade charcoal can contain toxins. Only specifically produced food-grade activated carbon is intended for consumption, and even then, it can interfere with nutrient and medication absorption.

Normal charcoal, like briquettes for grilling, is toxic and not for consumption as it contains impurities. Activated charcoal is produced by heating carbon in the presence of a gas to create a highly porous, adsorptive material suitable for medical use and, when food-grade, for certain food applications.

The detoxifying claims for activated charcoal in trendy food and drinks are not medically proven and often based on marketing rather than scientific evidence. In a clinical setting, it is used for emergency poisoning, not for general detox. It may bind to toxins, but also to nutrients and medications.

Yes, activated charcoal can interfere with medications. Because of its strong adsorptive properties, it can bind to oral drugs, including birth control pills, in the digestive tract and prevent them from being properly absorbed, rendering them less effective.

No, food-grade carbon dioxide is a safe and beneficial preservative in food packaging. It is used to inhibit microbial growth and is harmless in the regulated concentrations used for modified atmosphere packaging (MAP) and carbonated drinks.

E153, or vegetable carbon, is a food-grade black colorant derived from incomplete incineration of plant waste. European regulations permit its use in specific foods. While generally considered safe, some jurisdictions, like the U.S., restrict its use as a direct food ingredient.

Look for products that specify "food-grade activated charcoal" or list the European additive E153 (vegetable carbon). Avoid products that are vague about the source or type of carbon. If taking medication, consult a doctor before consuming foods with activated charcoal.